Jamaican Jerk Pork Recipe

Name: Jamaican Jerk Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3- to 4-pound pork butt or loin roast; 3 to 4 Scotch bonnet chiles, stems and seeds removed, chopped, or substitute habanero chiles; 1/4 cup chopped green onions, including some of the greens; 1/4 cup crushed allspice berries; or substitute 2 teaspoons ground allspice; 3 tablespoons fresh thyme; 3 cloves garlic; 2 tablespoons grated ginger; 2 tablespoons lime juice, preferably fresh; 2 tablespoons red wine vinegar; 2 bay leaves; 3 teaspoons freshly ground black pepper; 2 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; 3 to 4 tablespoons vegetable oil

Servings: persons

One 3- to 4-pound pork butt or loin roast
3 to 4 Scotch bonnet chiles, stems and seeds removed, chopped, or substitute habanero chiles
1/4 cup chopped green onions, including some of the greens
1/4 cup crushed allspice berries; or substitute 2 teaspoons ground allspice
3 tablespoons fresh thyme
3 cloves garlic
2 tablespoons grated ginger
2 tablespoons lime juice, preferably fresh
2 tablespoons red wine vinegar
2 bay leaves
3 teaspoons freshly ground black pepper
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
3 to 4 tablespoons vegetable oil

1
To make the jerk paste, either pound the ingredients together using a mortar and pestle or place in a blender or food processor and process.
2
With the motor running, slowly add enough of the oil to make a paste.
3
Place the roast, fat side down, in a nonreactive pan.
4
Make slashes in the pork about 1 1/2 to 2 inches apart and almost through the roast.
5
Rub the jerk paste over the meat, making sure to get it thoroughly into the slashes.
6
Cover with plastic wrap and marinate in the refrigerator overnight.
7
Remove the roast and bring to room temperature.
8
Prepare either the grill or smoker.
9
If using a grill, be sure to use a pan under the pork to catch the drippings so that they dont flare up and burn the meat.
10
Smoke the pork for about 2 to 3 hours, turning the roast every 30 minutes to ensure even browning.
11
Cook until a meat thermometer inserted into the thickest part registers 150F.
12
Allow the meat to sit for 10 minutes to reabsorb all the juices and for the temperature to rise to 160F.
13
Then carve the meat and mound on a platter to serve.
14
Variations: Substitute lamb chops, chicken, or turkey for the pork.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: One 3- to 4-pound pork butt or loin roast, 3 to 4 Scotch bonnet chiles, stems and seeds removed, chopped, or substitute habanero chiles, 1/4 cup chopped green onions, including some of the greens, 1/4 cup crushed allspice berries; or substitute 2 teaspoons ground allspice, and more.

Yes, Jamaican Jerk Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Jerk Pork

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